Delicata squash

Delicata squash

Have you ever eaten delicata squash? No? If you haven’t you’re missing a treat. These aren’t like your typical big, pulpy squashes that rely on other ingredients to taste good. These guys have “yum” down solid. They have earned a revered place in my garden and I look forward to them every year. (These were at Sunny Farms. I’ve eaten most of my 2015 crop.)

Delicata roasted

Cut them in half lengthwise and scrape out the pulp and seeds. Then cut them into inch thick half rounds. Toss them with olive oil, salt, and pepper. Spread them evenly on a roasting pan in a preheated oven at 425 degrees. Roast for about 20 minutes, then flip them over for another 15-20 minutes. The naturally sweet squash carmelizes beautifully and the skin is completely edible.

6 thoughts on “Delicata squash”

  1. I’ve never tried these but I do like squash. I’m afraid I’ll have to wait till next fall to try them as I doubt I’ll see any in my local stores now that it’s January!

  2. By and large, I’ve avoid eating most squash so far … but I must admit these do sound and look good. I’m sure a number of folks will appreciate your recipe!

  3. These are colorful ones, to be sure. You and my daughter would get along. I am not a big fan of squash, but she is, and she has a big garden that gives varieties of squash positions of prominence. Last week she sent a photo of herself holding a gargantuan squash from her garden.

  4. I would love to try these but must wait ’til I return to MN. The oven in my condo has no broiler and an oven without a temperature gauge. Sigh!

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